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The classic comfort of Chicken Noodle Soup, turned into a delicious, creamy pasta. Made with gluten-free pasta noodles (though regular pasta works just fine here), this simple recipe takes just one dish and comes together in under 20 minutes. A perfect meal for busy weeknights, or any time you just want something comforting and delicious for dinner!

My mom used to make her own noodles for Chicken Noodle Soup. I grew up watching her roll out the yellow dough, setting it on flour sacks on the kitchen table so the noodles would dry throughout the day.

At dinnertime, she'd toss handcut noodles into the big pot of broth which had been simmering with a whole chicken sitting inside since morning. And those days were just guaranteed delicious.

Whatever your memories of chicken soup might be--whether homemade, or from a Campbell's can--this pasta is about to revive them all. And upgrade, them, too.

Tasty, creamy, comforting and delicious--with all of the best parts of chicken noodle soup. Turned into a one pot pasta so easy and good, you'll want to eat it every day of the week.

Onions, carrots, celery and chicken are all cooked together before adding the pasta. Broth and cream are added with linguine, then boil until tender. The undrained pasta will actually thicken the sauce, creating a sort of Alfredo. No cheese needed, but if you love parmesan, toss in a half cup or so, or garnish on top.

And by all means, if you've tried this recipe, come say hi to me on Instagram. Upload a photo and tag me @cheekykitchen #cheekykitchen. It's always so fun to see my creations in your kitchen, and to hear the stories behind them.

In a large pot, melt butter over medium heat. Add carrots, onion, celery and chicken. Cook until chicken is no longer pink. Add linguine, broth and cream to the pot. Cover and bring to a boil, stirring every 2-3 minutes, so the noodles don't stick together. Once noodles are al dente, remove from heat. Salt and pepper to taste. Garnish with parsley and enjoy!